Baked Polenta and Parmesan Zucchini

Polenta is an Italian food made from corn meal which serves as a good alternative to meat because it has ZERO FAT and is a serving of grains!  It is very bland alone but is a versatile base to a meal.  I had not cooked with polenta before trying this recipe so I think I hit some beginners luck.  
I knew I wanted to stick with traditional Italian for the recipe so I started by making some homemade marinara as the polenta topping.

Homemade Chunky Marinara:

• 1- 15 oz can of diced tomatos
• 1- 8oz can of tomato sauce
• 2 garlic cloves minced
• 1/4 white onion chopped
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/4 cup fresh parsley chopped
• salt and pepper

Combine ingredients in medium sauce pan, bring to a boil, then cover and simmer for 30 minutes.

Baked Polenta:

• 1 package pre-cooked polenta 
• Homemade marinara sauce (or a jar of your favorite pre-made marinara if desired)
• olive oil
• salt and pepper

Cut polenta into 1/2 inch thick slices.  Drop a dime size of olive oil in bakeware and coat bottom with a baking brush.  Place polenta slices in bakeware, salt and pepper, and cover with marinara sauce, piling each with plenty of tomatoes.  

*Serves 4*

Parmesan Zucchini

• 2 zucchinis
• parmesan cheese 
• olive oil
• salt and pepper

Slice each zucchini long way.  Drop a dime size of olive oil in bakeware and coat bottom with a baking brush.  Place zucchini strips in bakeware, sprinkle with parmesan cheese until evenly coated, then sprinkle with salt and pepper.

Bake both polenta and zucchini on middle rack of 375 degree oven for 15 minutes.  Then remove and change oven setting to broil. Sprinkle polenta with parmesan cheese.  Broil on top rack for 2-3 minutes, until parmesan cheese is browning.

DELIZIOSO!